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Colcannon Recipe

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This recipe for Colcannon, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 small cabbage
2 to 3 cups reserved ham stock
1/4 cup butter
1/2 cup minced onion, leek or green onions
1/2 cup milk
2 cups cooked, mashed potatoes

Directions:
Directions:
Cut small cabbage into quarters and remove core. Place in saucepan along with reserved ham stock. Cook, covered tightly, 20 min. Drain well. Chop cabbage.

Melt butter in skillet. Add onion and saute until soft but not brown. Add milk and warm until heated through. Stir in mashed potatoes and cooked cabbage and beat until mixture is fluffy. Transfer mixture to large, wide serving bowl.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If desired, follow old tradition and hide a ring, button, coin and thimble in colcannon before serving. (Be sure to sterilize trinkets in boiling water first and warn guests about their presence.)

 

 

 

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